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Dill Rice with Carrots

Aparna Khanolkar

Ingredients: 2 tbsp olive oil or ghee 1 cup white basmati rice 1 tsp salt ½ tsp pepper 2 cups water ½ tsp turmeric 1 tsp cumin powder 1 large bunch dill 1 medium carrot thinly sliced Preparation: Heat one tbsp of oil or ghee and sauté  the brown rice for about 3-4 mins. Then add the water and bring to a boil. Place a tight-fitting lid and cook on low for 15 minutes. Remove the stems from the dill and chop finely. In the skillet, sauté the turmeric and cumin and then add the carrot and … [Read more...]

Bliss Kitchen Beet Soup

Bliss Kitchen Beet Soup

By Patti Garland Beets are vibrant in color and antioxidant-rich, this root vegetable is both building to the blood and the body while simutaneously tonifying the liver and other organs. This simple-to-make soup is a delightful recipe for creating an uplifting meal in the spring or enjoying as a beautiful adornment to a meal anytime of the year. The cumin, cloves and cinnamon provide a spicy tang that stimulates digestion and warms the heart. … [Read more...]

Sweet Potato Waffle

Canyon Ranch sweet potato waffles are amazing, moist and high in natural fiber they almost don't need any butter or syrup. We find that adding a small amount of butter with just a bit of fat makes this healthy meal power us a little longer during the day. … [Read more...]

Beautiful Raw Fortune Cookies

I added fortune cookies to our Chinese-inspired menu, not fully expecting that my sous chefs Kristen and Anna would be able to actually find a way to make them. Lo and behold, they were perfectly executed. Interestingly, fortune cookies are a California—not a Chinese—invention. They remain a lighthearted and fun way to end the meal, hopefully with a welcoming prophecy. 1 1/4 cups flax meal 3/4 cup chopped pear 1/2 cup young coconut meat 2 teaspoons lemon juice 1/3 cup maple syrup 1/2 teaspoon … [Read more...]

Summer Rolls and Red Chili–Pineapple Dipping Sauce

When entertaining, it is always most practical to make use of foods that are easily handled and not in danger of becoming wet or sticky. Dipping sauces are very useful, as they allow guests to apply them only when they are ready to taste, and it creates an interactive experience that adds to the pleasure of eating. I first fell in love with summer rolls at a French Vietnamese restaurant, Le Colonial, in New York. Although summer rolls are traditionally made with rice paper, I actually prefer the … [Read more...]

Eating For Endurance

Raw Ingredients

Vegan performance food? Yes, it’s true and healthy and tasty too. When I began competing regularly as a runner – on the high school cross country team, full-on carbo-loading was our training meal of choice. Before a big meet, we would gather for the requisite pasta dinner. After practices, pizza, hamburgers and even milkshakes were social meals. We weren’t coached on nutrition and in the late 1980s, there wasn’t the same preponderance of outspoken vegetarian or vegan athletes and … [Read more...]

Blissful Chocolates

It’s been less than 200 years that any sort of heart-shaped boxes of chocolate have become a popular Valentine’s Day gift. The story goes that in 1861, Richard Cadbury created the original box that has been copied many times over since. The 1860s were a big decade for Valentine’s Day, because in 1866, the heart-shaped candies that have become synonymous with the holiday were released. Chocolate, though, rules the holiday, and more than 35 million heart-shaped boxes full of confections made from … [Read more...]

Winter Warming Tortilla Soup

Preheat oven to 325 degrees. Lay tortilla strips on a baking sheet and spray with a little vegetable oil. Bake for about 5 minutes, until toasty brown. Take care not to burn. In a large saucepan or stockpot, heat oil over medium heat and saute the onion, celery and carrot for about 5 minutes, until the onion is golden. Add the potato, garlic, jalapeno, zucchini, corn kernels, stock, tomatoes, chili powder and cumin. Cover and bring to a simmer. Lower heat and cook for 12 - 20 minutes, or until … [Read more...]

Quinoa Salad, Grilled Kale & Yellow Squash

5 tbs olive oil 2 tsp cumin seeds 1 tsp tumeric 1 tsp paprika 1 cup quinoa 3 zucchini, trimmed and cut in half lengthwise 3 yellow squash, trimmed and cut in half lengthwise 1 bunch kale, washed and stem removed 1 bunch green onions 1 tbs ground cumin 15 oz can garbanzo beans, drained and rinsed Juice of 1 lemon ½ bunch fresh parsley, coarsely chopped Salt & Pepper to taste In a saucepan, heat 1 tablespoon olive oil and add cumin seeds, ½ teaspoon tumeric and ½ teaspoon paprika. Cook for 1 … [Read more...]

Autumn Recipes

Cooler fall weather ushers in a new crop of earthy, seasonal flavors. Here's a range of savory dishes from certified clinical nutritionist Theresa Dale, Ph.D. Dr. Dale is a homeopath, founder and dean of the California College of Natural Medicine (http://www.traditionalnaturopathy.com/) in Santa Cruz, CA.. A nationally renowned lecturer, Dr. Dale is also the author of "Revitalize Your Hormones: Dr. Dale's 7 Steps to a Happier, Healthier and Sexier You," (John Wiley & Sons, Inc., 2005). This … [Read more...]

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